Turkey Pumpkin Chili

Sweet & Savory Turkey Pumpkin Chili

I don’t know if I’m the only one who cooks like this, but I’ll start thinking up a recipe a week or so before I make it.  I literally let it simmer in my brain.  I think of things I want to add to it, how I want it to taste, what the texture and consistency should be.  Then I get hangry.  I start with the mouthwatering, drooling stuff. And I know I have to make it.  Today I intended to make a chicken butternut squash soup in the crockpot but life got in the way and was saving this chili for the weekend but decided tonight was the night.  So I prepped, gathered my ingredients, and whipped this up.  It turned out just as I’d imagined it to be, and so much more.  Sweet.  Hot.  Savory.  The perfect meal for a night of trick-or-treating, or to eat by the firepit outside under blankets, or while wearing slippers at the kitchen table after a long, dreary, fall weather day. This filled me up for sure and the kids loved it too.  The addition of pumpkin was perfect.  I hope your family enjoys this as much as ours did.  Please share and leave a comment what you thought of the recipe.  

Ingredients: 
1lbs lean ground turkey
1 can pumpkin purée
1 can black beans, rinsed & drained
1 can kidney or chili beans rinsed & drained
1 15oz can fire roasted diced tomatoes
1 medium green pepper, diced
1/4 c diced yellow onion
1 tsp garlic powder
2 tbsp chili powder
2 c organic low sodium chicken broth
3 tbsp pure maple syrup
1/2 tbsp cumin
Sea salt & black pepper to taste